Perfect Pumpkin Soup Recipe

Perfect Pumpkin Soup Recipe

There’s something undeniably satisfying about soup, particularly in the cold-weather months (which we have many of here in CT). Soup warms the soul. This pumpkin soup is so uplifting, even the vibrant orange color makes me happy. I love soup because it fills the belly at a low calorie cost.

The health benefits of this soup are innumerable. Pumpkin is a fantastic source of fiber and Vitamin C. It also has loads of Potassium (more than bananas, surprisingly) and contains the cancer-preventing antioxidant beta-carotene. Carotenoids are free-radical neutralizers which may prevent wrinkles, so for that reason alone, I’m sold on pumpkin.

Curry powder has its own special health benefits as well. This soup does not have an overwhelming curry scent or taste, if you’re not fond of it. So try it! Curry helps control blood sugar, has cancer-preventive benefits, may help lower cholesterol, and has detoxifying effects.

So without further ado:

Perfect Pumpkin Soup Recipe

Ingredients:
-1/2 pound fresh mushrooms, sliced (white button work great, baby bella as well)
-1/2 cup chopped onion
-2 tablespoons butter or margarine
-2 tablespoons all-purpose flour
-1/2 to 1 teaspoon curry powder
-3 cups vegetable broth (I’ve made this with chicken broth as well and that works too)
-1 15-oz can solid-pack pumpkin
-1 12-oz can evaporated milk
-2 tablespoons honey
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon ground nutmeg

In a large pot over medium heat, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder and blend well. Cook for a couple minutes to get rid of that raw flour taste. Slowly add in all the broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Add in the pumpkin, milk, honey, salt, pepper, and nutmeg. Heat through. Makes 7 servings. You can garnish this with sour cream and chives if you feel so inclined, I usually skip the garnish because it’s fabulous on its own!

If you’re wondering, the honey does not make it sweet, it just has this perfect balance of flavors. Even my brothers (meat-and-potato kind of eaters) love this soup. It’s a crowd pleaser, is great to entertain with, and makes excellent leftovers.

I hope you enjoy this recipe as much as I do!

xo Steph

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